Rhubarb Slush from Karl Dorneman Cocktails from Supper Southern Morsels and Gosport Tavern
Photo by Kieran Wagener

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1 cocktail

  • 2 ounces Rhuby rhubarb liqueur
  • 1 ounce rose simple syrup (recipe below)
  • 2 dashes lavender bitters
  1. Shake all ingredients with ice and pour over crushed ice in coupe glass.
Rose Simple Syrup
  1. Place 4–5 organic rose petals in 2-to-1 (water-to-sugar) simple syrup and store in refrigerator overnight.
  2. Strain to remove rose petals and keep refrigerated in airtight container. Will last 1 month.
  • From Karl Dornemann of Supper Southern Morsels and Gosport Tavern, Portsmouth, VA

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